Remove the packaging from the ham. Place the ham in a large bowl and cover it with water. Cover the bowl with a towel and let it sit for 3-4 hours to remove the saltiness.
Preheat oven to 325°F/160°C.
Place ham in a large roasting pan. Wrap the ham completely with parchment paper or use a roasting bag and then cover the ham with heavy-duty foil. Seal the edges tightly. Bake ham the ham until the thermometer registers 145°F/63°C (about 1 hour and 30 minutes). Remove from the oven when done and increase the oven temperature to 375°F/190°C.
Just a few minutes before it finishes, boil the vinegar on low heat until reduced to about 2 tablespoons. Whisk the butter quickly into the vinegar to melt then remove from heat. Whisk in the thyme, honey, Dutch molasses, and Worcestershire sauce.
Discard parchment paper/roasting bag and foil. Peel off and discard the fat from the ham, leaving only a thin layer of fat on the ham (see note 1). Score (lightly slice) the top of the ham in a checkered pattern without cutting too deep (see note 2). Take the cloves and place them into the different incisions. Spread them all over the ham.
If there is no liquid in the roasting pan, add about 1 cup water so the glaze doesn’t stick and burn on the pan. Brush ham with half of the glaze and bake, uncovered, for 30 minutes. Brush again with remaining glaze and bake until glaze is deep golden-brown, about 20 minutes more.
Remove from oven and take all the cloves out. Garnish with some thyme sprigs to serve.